Hi everyone! Hope you're day is going great!
Today I will give you a delicious #recipe and some useful tips to store your leftovers!
With this recipe you will end up with lots of leftovers so it's important to avoid waste, especially during this pandemic.
A best way to avoid waste is to use the same protein, veggies or carbs from one recipe on different recipes throughout the week. For example, with this recipe you use shredded chicken and that's easy to combine with other sauces, spices and toppings.
If you know what recipes you will prepare and they don't use the same ingredients, you can always place them in the fridge in a container (preference with glass containers to reduce the amount of plastic) and use them for a quick improvised meal. If you don't feel like eating this, you can place it in a plastic or silicon reusable bag. Believe me, having this on hand is so useful since we can get tired from time to time and feel like having something quick and easy to make.
Veggies can be tricky at times, the majority of them can be stored in the freezer. Some need to be diced before saving in the freezer like bell peppers (you've probably seen the fajita mix veggies). The only veggies or fruits I haven't seen in the freezer section are: tomatoes, celery, romaine lettuce or apples. But there is a wide variety of fruits and veggies that you can keep in the freezer or buy the frozen.
I know freezer foods have been having a bad reputation of being "less nutritious". In sense if they have been in the freezer for several months, they do lose some nutrients that are volatile to extreme temperatures, but essentially they can still provide us with many nutrients and with the convenience. So, if you want to save some meals for later, you can absolutely freeze them and they will be a good option not only for the simplicity of serving them later, but because you avoid unnecessary waste.
Now the yummy Roasted Red Pepper Chicken Tacos #recipe
Ingredients for the Sauce:
2 small red bell peppers
2-3 cloves of garlic
1/2 small onion
1.5 cups chicken bone broth (homemade or store-bought)
1 teaspoon chili powder
1/2 teaspoon cayenne pepper (adjust to preference)
2 tablespoons lime juice
1/2 teaspoon salt + extra to sprinkle the veggies
1/4 teaspoon pepper + extra to sprinkle veggies
Avocado oil
Method:
Preheat oven to 400ºF
Cut the bell pepper and onion in half, then place them on a baking sheet along with the garlic
Season veggies with salt, pepper and avocado oil
Bake for 20-25 min or until golden brown (flip halfway)
Then place them in a blender.
Blend until it reaches the desired texture
In your pressure cooker (or Instantpot) place 3-4 chicken breasts and pour over the sauce.
Close and cook for 25-30min depending on how thick your chicken breasts are
Once they're don, shred them and place them on a rimmed baking sheet.
Broil them 5-8min depending on how crispy and golden brown you want them Enjoy over tortillas for tacos or build your own bowl.
Recipe Notes:
If you don't want to make the sauce from scratch you can buy one. My recommendation would be to check ingredients to make sure they have simple ingredients.
Garnish with pico de gallo and extra cilantro for added flavor!
Products I used in the recipe:
Comentários